Last week the Queen celebrated her 90th birthday and the day was marked with celebrations and a new family portrait. To help celebrate the Queen’s 90th birthday Stork got Edd Kimber, former GBBo winner to create a special cake. Candy the corgi cake is a twist on the familiar caterpillar cake. The cake resembles Candy, one of the Queen’s pet corgi dogs. The perfect cake for the Queen. This is what the cake looked like when Ed Kimber made it.
When Stork challenged me to recreate the cake I was happy to get involved in the challenge. I love culinary challenges and most recently created chicken chasseur, a recipe from the seventies for the cooking though the decades challenge. I love baking so making Candy the corgi cake seemed like a fun challenge. Now when I say I love baking I need to clarify this a little. If I have tried the recipe before I am confident and will often adapt it making a great success. When I am out of my comfort zone sometimes things can go a bit wonky. Cake decoration is not my strong point either. I did attend a class in cupcake decoration which really gave me good ideas on how to decorate cupcakes. Creating a corgi was going to be a challenge.
I followed the recipe pretty much as it was given. The first challenge was making a Swiss roll. This is something I have never tried before and having watched the Great British Bake Off I know it can be problematic. There is a trick to getting the sponge to roll without the sponge cracking or the filling squirting out everywhere. This sponge was filled with cream and apple sauce which loves to escape. I did manage to make the roll and it was quite successful.
Next the roll needed to be covered with buttercream icing to which brown food colouring needed to be added to make it a nice brown colour. I did not have any brown food colouring so added cocoa powder instead. The fur ended up an off white colour rather than brown. Next time I will use a bit more cocoa powder. The final challenge was creating the corgi face. The original recipe calls for candy melts but I was not able to find these. I had a think and decided to try creating the corgi face out of chocolate. I used milk chocolate for the corgi outline, white chocolate for the nose. I poured the chocolate onto the corgi outline which I had drawn onto baking parchment. To finish the corgi face I used some star decorations for it’s eyes, a few raisins for the nose. The inside of the ears and the tongue were done in pink icing sugar.
I left it in the fridge to set and when I peeled it off the baking parchment I had a corgi head. It actually worked quite well except for the fact I had made it much too large. My corgi had a giant head. Fortunately the family were not that interested in what the cake looked like, they were more concerned about what it tasted like. It tasted lovely, the apple in the Swiss roll works really well. The cake did not last long at all and my son demolished the corgi face. You can find the original Candy the Corgi cake recipe over on Stork’s website.
Candy the corgi cake recipe
Candy the Corgi Cake
- 25g Stork, melted
- 3 large eggs
- 125g caster sugar
- 125g plain flour
- 1 tbsp lukewarm water
- 200g double cream
- 3 tbsp honey
- 1 tsp vanilla bean paste
- 125g apple compote/sauce
- 125g Stork
- 250g icing sugar
- 75g white chocolate, melted and cooled
- cocoa powder
- Milk chocolate
- White chocolate
- Pink icing
- Raisins for nose
- star decorations for eyes
- Make the cake
- Preheat the oven to 180C (160C fan)
- Grease a 33x23cm swiss roll tin and line with baking parchment that has been greased.
- Dust the inside with flour and tap out the excess
- Place the eggs and sugar into a bowl and whisk until white and fluffy. This takes about ten minutes.
- Gently sift in the flour, adding it bit by bit and folding it in gently
- Melt the Stork in a pan
- Take a spoonful of the batter and mix it with the water and butter.
- Pour this back into the batter and fold together
- Pour into the tin and bake for 14 – 15 minutes until lightly browned and coming away from the sides of the tin.
- Whilst the cake is baking, place a slightly damp tea towel onto the work surface and top with a piece of parchment paper. Sprinkle the paper with a thin layer of caster sugar. When the cake comes out of the oven immediately turn out onto the parchment paper and peel off the parchment from the base of the cake. Use a serrated knife to cut the edges from the cake. Roll the cake into a tight swirl, with the parchment and tea towel inside the roll. Set aside to cool for 20 minutes.
- Make the filling by mixing the cream, honey and vanilla together until the cream forms soft peaks.
- Unroll the cake and spread a layer of apple compote over it and top with a layer of cream.
- Carefully roll the cake back up and place on a plate.
- Make the icing by mixing the Stork and icing sugar until light and fluffy. Add in the chocolate and cocoa powder until the frosting is brown in colour. Cover the cake.
- Make the chocolate face by drawing the corgi face onto baking parchment. Melt the milk chocolate in a pan over boiling water and use it to fill in the outside outline.
- Melt the white chocolate in the same way and use it to fill in the nose.
- Add stars for the eyes and raisins for the nose and leave in the fridge to cool
- When cool pipe on the tongue and inside of the ears with pink icing
Have a look and see what some other bloggers made of the challenge of creating Candy the corgi cake. Cheryl at Madhouse Family Reviews had an great cheat for making the corgi face. Galina at Chez Mazimka managed a very cute but slightly wonky corgi by using icing for the face.